Fresh Strawberry Frosting - TEST

Fresh strawberries are one of my favorite fruits and this frosting is absolutely bursting with strawberry flavor. I crammed almost a full pound of fresh berries into the frosting and you can taste the berries in every bite. Sweet, but not too sweet, and versatile for all sorts of cakes and decorating purposes. It thickens nicely for a pipe-able frosting and it thins out beautifully for a strawberry icing that can be poured over a cake.

Truth told, I made a couple different batches of the frosting, just to get it right, you know. It was torture to eat graham crackers covered in that extra frosting several times last week and it's probably a good thing the frosting is gone now!

When the baby of the family turns four, it's a pretty big deal. And when his cousin turns five and chooses to share a birthday party with him, it's an even bigger deal. The cake requested was "super-extra-strawberry-cake-with-lots-of-strawberries-on-top." If you say it fast enough and with enough excitement, you just might grasp how excited he was to choose his cake this year. I'm happy to say that the cake was a huge hit and everyone raved over both the cake and the frosting! (Click HERE for the best Gluten Free White Cake recipe to go with this frosting!)

Fresh Strawberry Frosting
Yield: about 4 cups
(printable recipe)

1 pound fresh strawberries, stems removed and sliced
1 cup butter, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract

Place 1 1/2 cups worth of the berries in the blender or food processor and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine. Add 1/2 cup of strawberry puree and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.

Add more strawberry puree as desired, for a creamier or pourable icing (the softer icing will only work for a sheet cake, it will need to be as described above for a layered cake) or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.

Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve. Enjoy!

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